Recipe Search

To explore our recipes simply click on the categories below to filter your results. Or use the Recipes Quick Search.





Goan Fish Vindaloo

Goan Fish Vindaloo

A Vindaloo is a mainstay on Indian restaurant menus throughout the UK, and is famous (or infamous for its spiciness).  It was initially thought to have been derived from a dish bought to the Goa region of India by the Portuguese, and has evolved into something that is marked by its liberal use of spices. I've used fish here, which is a key ingredient in Goan cuisine, and gives you a different  take on the Vindaloo that you might be used to in an Indian curry house..... But if you like your curries hot and exceedingly spicy then I think you will find this one deliciously vibrant.

Serves: 4 people
Preparation time: 2 hrs 15 mins
Cooking Time: 15 mins
Difficulty: Moderate

Spiciness

Hot

If you like this recipe try these

Goan Pork Kebabs with Beetroot Salsa

Beef Vindaloo


This recipe features

Ingredients

  1. 4 fresh tuna steaks
  2. 2 whole red chillies
  3. ½ tsp cumin seeds
  4. ½ tsp mustard seeds
  5. 200g onions, chopped
  6. 1½ tbsp vegetable oil
  7. 4 tbsp Patak's Vindaloo Paste
  8. 150g potatoes, peeled and diced
  9. 2 tbsp tomato paste
  10. 150g canned chopped tomatoes
  11. 1 tbsp fresh coriander, chopped
  12. 50ml coconut milk
  13. 250ml water

Methods

  1. Marinate the tuna steaks with 1½ tbsp Patak's Vindaloo Paste, cover and refrigerate for 2 - 3 hours.
  2. Heat the oil in a pan, add the cumin and mustard seeds, when they crackle stir in the sliced onions and fry until golden brown.
  3. Add the remaining Patak's Vindaloo Paste and fry for 2 - 3 minutes, add the tomato paste and chopped tomatoes and cook for a further 5 minutes.
  4. Add the potatoes and stir in the water, bring to the boil then turn down the heat and simmer until the potatoes are cooked.
  5. Add the coconut milk and fresh coriander.  Adjust the seasoning and cook for a further 2 minutes.
  6. In a frying pan, sear the tuna steaks for 2 - 4 minutes on each side and serve hot with the Goan Vindaloo sauce and pilau rice.

 

Complement this dish with these products:

Plain Chapattis

Raita



Add Comment